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Sunday, June 16, 2013

Tiramisu Ice Cream Cake

From the kitchen of One Perfect Bite...This cake is an almost effortless dessert. It is assembled rather than backed, and while this version emphasizes coffee flavors, it lends itself to myriad flavor combinations. The recipe I'm featuring tonight was developed for Family Circle magazine and they dubbed it a tiramisu ice cream cake. Take that with a grain of salt. Save for the use of coffee and ladyfingers, the dessert bears no resemblance to the tiramisu that we've come to know and love. That's not to say this is not a delicious treat. I just think its been misnamed. While the cake needs to be frozen for 24 hours before it is served, it takes only 30 minutes to assemble. If you want your cake to have a neat layered appearance, it is best to fill the cake shell in stages, allowing one layer to freeze before the next is added. I suspect you'll need more whipped topping than specified in the original ingredient list. I need 12 ounces to top off my cake at the proper level. I have, on occasion, quickly dipped the ladyfingers into in an espresso syrup to soften them. It only marginally improves the flavor of the finished cake and truly is not necessary. The ladyfingers will soften as the cake freezes with, or without, the espresso bath. I hope you'll give this recipe a try. If you don't like coffee, make a Neopoliltan cake instead. Here's how the cake is made.

This looks so, so good! I am not a coffee fan when it comes to sweets, but I can think of a lot of luscious combos, and have 2 pckgs of ladyfingers in the freezer that need using. Use of whipped topping in our home would be sacreligious, but I will happily sub whipped cream.

What an interesting recipe!. I agree with you though, the name doesn´t fit this recipe at all. If Italians see us freezing ice-cream and calling it Tiramisú later....they´d kill us, lol...I have to give this a try, it looks great...Love and have a great week, I´ll ve on vacation soon.KissesMarialuisa

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